We have now been situated in our new home in the Pacific Northwest for over two weeks and we are so blissfully happy to be here.

Now for the subject of this message.

I hate olives, always have, with much regret. They have always fascinated me from the time I remember my father eating them, the big green ones stuffed with a red pimento. But the taste? Ew. I keep trying them, especially when we are in Italy and are presented with a small dish of them as we enjoy a cocktail. I'll eat one, maybe two.

But I still hated olives.

This past May, while visiting my sisterbuddy who lives here, she put out a bowl of Castelvetrano olives. I said, sorry, don't like olives but I will try one.

Hmmm...not too bad. I had another. Very nice. Buttery, a crisp bite to them, and a pit to watch out for.

We visited again in July and one of the first things I said was "where are my olives?" These are so yummy. I visited the food co-op on the way out of town and picked up some to take home. Each ensuing visit, I've bought olives. My husband is now hooked on them.

But now that we live here? Woe is me. I cannot locate these olives anywhere. I'm told they are "seasonal" by the co-op staff.

It's nice to have something to look forward to, besides that next trip to Italy.

And I still hate the taste of all other olives. I've tried them. Ew.

Chris, Let me recommend another variety of Olive to expand your appreciation:
Cerignola Olives are large and bright green. Their taste is rich, smooth, buttery, with a hint of almond.
They are my VERY favorite!
I think from your post, that what you may not like about olives is the tang, that many have.
Try the Cerignola. Get the natural ones, not the ones packed in brine.
You should be able to get it at an Italian market. They also carry them at Whole Foods, but my experience there hasn't been very good. They don't seem to be as fresh looking. The color is dull and they have white spots on them.
Here is what they should look like:

Thanks for the info, Deborah. I have noticed the Cerignola olives, and your description of their taste is appealing. I like the buttery taste of the Castelvetrano olives immensely. Someone said that Graeber olives were similar and gave me a can of those. They were dreadful. I was glad I was alone so I could spit the thing out without witnesses.

We found a great place to buy produce in Bellingham and went by today to load up on the last of their Romano beans. These are the flat Italian bean, and I parboil, blanch, and then blanket them with red wine vinegar, olive oil, tons of minced garlic, salt, and pepper. I'm going to attempt to freeze some of these, undressed of course.

How did I miss an olive topic?!

Chris - glad to hear you're settling in well in the Northwest.

I LOVE Cerignola olives! I agree with Deborah's assessment of the quality of those at WFM - barely okay. But when you find a good deli that carries them, oh my! Be sure to get some at Volpetti the next time you're in Rome, too.

I will be on the lookout for Castelvetrano olives, but it sounds like I missed the season this year ... something to look forward to!

I was at a wine tasting last night sponsored by a local wine club. Everyone was to bring an appetizer, and someone brought olives - both the Castelvetrano and the Cerignola - both purchased at the local food co-op, where I'd found them and had been told they were seasonal. It's been a week since I've been to the co-op and they must've received another delivery. I had ordered some from a web site called arthuravenue.com, and they arrived earlier this week, soooo tasty.

I tried the Cerignola but prefer the Castelvetrano. They're crisp, buttery, and just the best.